Chicken Taco Pasta

Why This Works: Chicken Taco Pasta

• One pot. The pasta cooks in the sauce, so no draining.
• Pasta starch makes it creamy. The starch thickens the sauce naturally.
• Rotisserie chicken. It's already cooked, so it's fast and tender.
• Mild by default. Mild seasoning and salsa for kids, with heat added at the table.
• Cream cheese and cheddar. Rich, melty, and smooth.
• Lime at the end. Brightens the cheesy sauce.

What You'll Need

• Onion and garlic: The flavor base.
• Taco seasoning: Mild or regular, or our homemade taco seasoning.
• Chicken broth and salsa: The cooking liquid for the pasta.
• Small shells or rotini: Short pasta that holds the sauce.
• Shredded chicken: About 3 cups.
• Black beans and corn: Extra texture, fiber, and color.
• Cream cheese and shredded cheese: Make it creamy and cheesy.
• Lime juice: A little tang.

How to Make It

Heat the oil in a large pot over medium heat. Cook the onion 3–4 minutes until soft. Stir in the garlic and taco seasoning and cook 30 seconds. Add the broth and salsa and bring to a boil. Stir in the pasta. Cover, lower to a simmer, and cook 10–12 minutes, stirring every 2–3 minutes, until the pasta is tender and most of the liquid is absorbed.

Stir in the chicken, black beans, and corn. Cook 2 minutes to heat through. Turn off the heat. Stir in the cream cheese until melted, then the shredded cheese and lime juice. Taste and add salt if needed. If it's too thick, add a splash of broth.

Serve with cilantro, green onions, sour cream, avocado, and crushed tortilla chips.

Troubleshooting

• Too spicy for kids: A common problem. Use mild seasoning and mild salsa, and let people add heat at the table.
• Dry pasta: The pasta keeps absorbing liquid. Serve right away, and loosen leftovers with broth.
• Pasta stuck to the pot: Stir every 2–3 minutes while it simmers.
• Grainy cheese sauce: Cheese added over high heat. Turn off the heat first.
• Mushy pasta: Cooked too long. Start checking at 9–10 minutes.

How to Shred Chicken Fast

Rotisserie chicken is the quickest. Pull off the skin, then pull the meat off the bones with your fingers while it's still a little warm. One chicken gives about 3–4 cups. If you're cooking chicken breasts from scratch, simmer them in salted water or broth for 15–18 minutes until 165°F, then shred with 2 forks. A stand mixer on low speed shreds warm chicken breasts in about 20 seconds.

One-Pot Pasta Timing

If the liquid is gone before the pasta is tender, add ¼ cup broth at a time and keep simmering.

Heat Level Guide

Chicken Taco Pasta Substitutions

• Chicken: Use ground beef, ground turkey, or cooked shrimp.
• Cream cheese: Use sour cream (stir in off the heat) or skip it for a lighter dish.
• Salsa: Use a can of Rotel or enchilada sauce.
• Pasta: Use gluten-free pasta. It may need a few more minutes and a little more broth.

Variations

• Beefy: Swap the chicken for 1 lb browned ground beef.
• Queso style: Use pepper jack and add a can of Rotel.
• Baked: Top with more cheese and bake at 375°F for 10 minutes.
• Veggie: Add bell peppers and zucchini with the onion.
• Buffalo chicken taco pasta: Add ¼ cup buffalo sauce and top with ranch.

How to Make It

Refrigerate leftovers up to 4 days. Reheat in a pot over medium-low heat with a splash of broth or milk, stirring until creamy. You can also microwave individual portions with a spoonful of broth.

What to Serve With It

• A green salad with lime dressing
• Chips with salsa or guacamole
• Corn on the cob or Mexican street corn

More easy Tex-Mex dinners: Doritos taco casserole, crockpot chicken fajitas, and crockpot chicken enchilada soup.